Charcoal-Grilled Beer-Brined Chicken Thighs

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs brined in beer and herbs, grilled over charcoal for a tender, smoky flavor with a crisp skin. This American-inspired barbecue recipe, ready in about 285 minutes, pairs bone-in, skin-on chicken thighs, lager beer, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 270 min Cook: 15 min Serves 6 American cuisine 280 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
2 cups lager beer
2 cups water
1/4 cup kosher salt
2 tbsp brown sugar
4 fresh thyme sprigs
1 tbsp black peppercorns
2 tbsp olive oil
to taste freshly ground black pepper

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Instructions

Step 1: In a large bowl, combine 2 cups lager beer, 2 cups water, 1/4 cup kosher salt, 2 tbsp brown sugar, 4 fresh thyme sprigs, and 1 tbsp black peppercorns. Stir until the salt and sugar dissolve completely to make the brine.
Step 2: Submerge 6 bone-in, skin-on chicken thighs fully in the brine. Cover and refrigerate for 4 hours to allow the meat to absorb moisture and flavor.
Step 3: Remove the chicken thighs from the brine and pat dry with paper towels. Rub 2 tbsp olive oil evenly over the skin and season with freshly ground black pepper to taste.
Step 4: Preheat a charcoal grill to medium-high heat, approximately 400°F. Place the chicken thighs skin-side down directly over the coals. Grill for 6-7 minutes until the skin is crisp and golden.
Step 5: Flip the chicken thighs and continue grilling for another 6-8 minutes with the lid closed, until the internal temperature reaches 165°F and juices run clear.
Step 6: Remove the chicken from the grill and let rest for 5 minutes before serving to allow juices to redistribute.